Sliced Pork Loin and Sun-dried Tomato Sauté

by Emily Kemme
pork loin and sun-dried tomatoes

Busy weeknights call for quick to prepare meals. It helps to have healthy pantry staples at the ready. A jar of julienne cut sun-dried tomatoes is one of my go-to’s. They’re easy to pair with sliced pork loin sautéed with the oil from the sun-dried tomato jar. Simmer and serve alongside packaged gnocchi and a fresh vegetable.

The sun drying process wicks away moisture in tomatoes. The result is a chewy texture that retains the best of a tomato’s flavor. Sun-dried tomatoes are rich in vitamins, minerals, and anti-oxidants, with highly concentrated lycopene, a carotenoid hydrocarbon found in red fruits and vegetables that can potentially reduce the risk of developing certain cancers. Sun-dried tomatoes offer a vitamin C boost, too.

Sliced Pork Loin and Sun-dried Tomato Sauté


  • 1 lb boneless pork loin, trimmed of fat and sliced into 1/4″ strips
  • salt and pepper
  • 4 ounces diced prosciutto
  • 3 tablespoons olive oil, divided
  • 3 small shallots, minced
  • 2 garlic cloves, minced
  • 1 sprig fresh rosemary, leaves stripped from stems and minced, about 1 tablespoon
  • 1 – 8.5 ounce jar California Sun•Dry Julienne Cut sun-dried tomatoes, with oil
  • 1 1/2 cup low-salt chicken broth
  • 1/4 cup half and half

Cook the recipe:

To make the pork tender, season it with salt and pepper and set aside while preparing the remaining ingredients. The salt will tenderize the pork by breaking down the meat fibers as it rests.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat and sauté prosciutto for 2-3 minutes until it begins to brown. Add remaining 1 tablespoon oil to skillet and cook shallots, stirring until they are softened, about 2-3 minutes.

Drain oil from sun-dried tomato jar into skillet and reduce heat to medium low. Sauté sliced pork in oil until browned, turning to cook on both sides. Pour broth and sun-dried tomatoes into skillet and sprinkle in rosemary. Bring mixture to low boil, cover, and simmer on low for 25 minutes, or until pork is tender. Add half and half to skillet and cook, stirring until sauce thickens slightly, about 2 minutes.

Serve pork loin and sun-dried tomato sauté with gnocchi, mashed potatoes, or pasta alongside a fresh green vegetable.

Related Articles

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.